Why order from you?
We raise purebred Angus. They are the highest marbling breed of cattle, producing a healthy source of protein. Our animals are cared for in small groups, fed a grain and hay diet, grow well without artificial hormones, and without antibiotic additives. They are not shipped until they are "finished" on an individual basis. The sides are dry aged at the butcher for approximately two weeks for added tenderness. We use a state inspected locker plant for processing.

How does ordering direct from the farm work?
You place an order for one quarter, one half, or a whole animal. Tell us when you would like delivery. When we have a full order, i.e. 4 quarters etc., and the animal is "finished" we take it to the locker plant.

When can I order and am I obligated by ordering early?
Orders are taken year round, however finished animals are available March – July. We will do our best to accommodate your delivery date. This is dependent on the finish of each animal and coordinating orders to process the whole animal. Once we are close to shipping we will confirm your order with you. If at that time you are not ready we will adjust your delivery date.

Can I save by ordering with friends?
Combining orders with friends still gives you the custom processing while reducing costs vs retail and volume of beef for each person on the order.

What am I paying for and how much will it cost?
Purchasing on carcass weight is a common method because this is the weight the locker plant uses to assess charges. You will pay us, prior to pick-up, for the meat based on this weight. You will pay the butcher for the processing, an additional charge, at the time of pick-up. We will let you know their current pricing at the time of order.
Weight for a whole steer typically ranges from 740-800 pound carcass wt.. Prices are calculated on that weight for meat and processing charges. Keep in mind that processing removes much of the bone and waste resulting in approximately 61-63% net product.

What do you mean by carcass weight?
Carcass weight - The weight of the side of beef hanging in the cooler. An Angus grading Choice to Prime would yield approximately 500 pounds of retail cuts from a 800 pound carcass. 15-17% are steaks, 32-35% are roasts, 45-50% is ground beef, and 10-15% is made-up of other cuts such as brisket, and trim products.(source USDA)

When can I get a side or beef?
Our calves reach the finished stage between March and June each year. Typically it takes three weeks from the time we ship to the locker until your order is ready for pick-up. Delivery of sides will be between March and July.

What do you mean by "custom" processing?
Each side of beef is cut to the customer specifications, such as thickness of steaks, size of roasts, one or two pound packages of ground beef, etc. Do you want more ground beef and less roasts? Don’t like certain cuts? No Problem When your side of beef is at the locker plant you'll discuss all of your options with the butcher. And "have it your way"!
They can even make you Beef summer sausage, ring bologna, hamburger patties, bratwurst, or a variety of beef sticks. Just ask. Extra charges would apply

What do I get and how much room does it take up?
Carcass weight will range between 740-820 lbs. At 62% average net product you would get approximately 450-500 lbs of meat for a whole animal, depending on the cuts you choose. This would take about 17-20 cubic feet of freezer space. So a quarter needs about 4-5 cubic feet of storage space.

What is a beef bundle?
For folks who can’t take a larger portion due to storage space or need, the beef bundle gives you about the same percentage of cuts in a smaller package. It’s also a great way to “try before you buy” and invest in a half or quarter.

Isn't grass fed beef better?
Recent studies have shown that intramuscular fat (marbling) from grain fed beef actually provides a beneficial oil component reducing "bad" cholesterol, that grass alone cannot provide. Pasture fed beef take 6-10 months longer to "finish", potentially reducing their tenderness score.

Angus beef from the grocer is the same, right?
  In order for commercial beef to qualify as "Angus" they need to have a black hide. Black is the dominant genetic color, so other breeds have "introduced" Angus just to obtain that black hide premium. Purchasing from us you are getting the "real deal".